F.lli Mori Olive Oil

Old traditions matching new technologies... this is how the Mori family keeps on making extra virgin olive oil.

The Extra Virgin Olive Oil has always been an important production for the Mori Farm. In the past it was done by pressing the olives in two olive-presses driven by horses, of which one is still working. Since 2001, some of the production is carried out following the DOP Terre di Siena regulations in high-tech machinery providing the best flavours and parfums our olives can express.

Cultivar - Frantoio 60%, Muraiolo 20%, Leccino 20%.
Harvest - Manually from the olive three. Pressing - Within 36/48 hours from harvesting, in a continued cycle olive-press.
Quality Control- All the oil produced is subject to chemical-physical analyses and organoleptic tests with certification scores above 7/10 and expiry of 18 months from processing.